Recipe: Chickpea Red Curry

A simple and flavorful curry that can be mixed up with whatever you have on hand or whatever is cheap and in season. Using red curry paste makes it simple and straight forward and this is one of those “accidentally vegan” recipes as well. I added zucchini and bell peppers but eggplants, squash, or even broccoli would be a good addition.

Chickpea Red Curry
Serves 4
  1. 2-3 tbs oil
  2. 1 onion sliced
  3. 2 cloves of garlic, minced
  4. 1/4 tsp turmeric
  5. 4 tbs Red Curry Paste
  6. 1 can of chickpeas, drained
  7. 1 medium potato, peeled and diced
  8. 1 1/2 cups frozen peas
  9. 1 cup water
  10. salt, to taste
  1. In a large frying pan, add the oil and a bit of salt to the onion and cook through until browned slightly.
  2. Stir in the red curry paste into the pan along with the potato and other vegetables, coat in sauce and let cook for about 3-5 minutes.
  3. Add the chickpeas and the water to the pan and cover with a lid, turn the heat to low, and allow to simmer for about 15 minutes.
  4. Add more water if needed to make a gravy or taste and serve if ready.
Adapted from The Red Lychee
Adapted from The Red Lychee
Mab Made Food

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